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In a large mixing bowl, cream together the softened butter and granulated white sugar until the mixture is light and fluffy. This should take approximately 2 minutes.

Add the whole egg and a pinch of salt to the creamed butter and sugar. Whisk thoroughly until well combined.

Sift the flour, cornstarch (or substitute flour), and milk powder (or substitute flour + 1 teaspoon vanilla extract) into the wet ingredients. Sifting is strongly recommended for a smoother dough.

Gently fold the dry ingredients into the wet ingredients using a spatula or your hands until a cohesive ball of dough is formed. Be careful not to overmix.

Preheat your oven to 180°C. Line a baking tray with baking paper. Roll the pineapple paste into small balls, each weighing approximately 8 to 12 grams, according to your personal preference. Take about 10 grams of the prepared dough and flatten it. Place a pineapple paste ball in the center of the flattened dough and carefully wrap the dough around the pineapple paste, sealing it completely to form a neat tart. Repeat this process for all the tarts. Arrange the wrapped tarts on the prepared baking tray. In a small bowl, whisk the egg yolk with a tiny splash of water (optional) to create an egg wash. Brush the tops of each tart with the egg yolk wash.

Bake the pineapple tarts in the preheated oven for 13 to 16 minutes, or until they are golden brown. If baking a larger batch, more time may be needed. Keep an eye on them to prevent over-browning.


In a large mixing bowl, cream together the softened butter and granulated white sugar until the mixture is light and fluffy. This should take approximately 2 minutes.

Add the whole egg and a pinch of salt to the creamed butter and sugar. Whisk thoroughly until well combined.

Sift the flour, cornstarch (or substitute flour), and milk powder (or substitute flour + 1 teaspoon vanilla extract) into the wet ingredients. Sifting is strongly recommended for a smoother dough.

Gently fold the dry ingredients into the wet ingredients using a spatula or your hands until a cohesive ball of dough is formed. Be careful not to overmix.

Preheat your oven to 180°C. Line a baking tray with baking paper. Roll the pineapple paste into small balls, each weighing approximately 8 to 12 grams, according to your personal preference. Take about 10 grams of the prepared dough and flatten it. Place a pineapple paste ball in the center of the flattened dough and carefully wrap the dough around the pineapple paste, sealing it completely to form a neat tart. Repeat this process for all the tarts. Arrange the wrapped tarts on the prepared baking tray. In a small bowl, whisk the egg yolk with a tiny splash of water (optional) to create an egg wash. Brush the tops of each tart with the egg yolk wash.

Bake the pineapple tarts in the preheated oven for 13 to 16 minutes, or until they are golden brown. If baking a larger batch, more time may be needed. Keep an eye on them to prevent over-browning.
